Yi Crispy Yuba Nori Rolls By Chef Yi-Wen
To enliven the Lunar New Year spirit of new beginnings, this gluten-free and high protein roll was designed to represent bars of gold that exude prosperity for the coming year. The filling helps build grounding energy and strength from the root veg and improve blood quality from the burdock. The yuba skin from tofu and nori sheet from sea veg are also a rich source of iron, calcium, and other essential vitamins and minerals. With the additional veg, helps add natural sweetness and crunch to this delicious roll.
Illustration by @yehyehyeh_agency
Ingredients:
- 2 tablespoon sesame oil
- 1 tablespoon camellia oil
- 8 shiitake mushrooms, pre-soaked and thinly sliced
- 1 burdock root, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 1 cup celtuce 莴笋wōsǔn, julienned
- 1 cup 韭黄jiuhuang
- ½ cup 黄花菜 day lily (soaked and tie a knot)
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- 2 tablespoons sesame oil
- Salt for seasoning
- 1 packet yuba sheets
- 1 packet nori sheets
Method:
Heat saucepan and add 1 tablespoon of sesame oil and stir fry the mushrooms for 2-3 minutes, then add the burdock root and saute until it emits an earthy smell.
Layer in the carrots, celtuce, jiuhuang, day lily, ginger, garlic, and cook until fragrant then add in soy sauce, rice wine, rice vinegar. Cook for 5 minutes.
Add the cabbage and cook for 1 minute more. Remove from the heat and let cool to room temperature.
Set up a rolling station. Fill a shallow bowl with cold water.
Cut yuba sheets into 12 equal sized pieces. One sheet should yield 4 large squares
Take out one nori sheet and fold into quarters.
Dip a yuba sheet fully in water until it is soft, gently lay on a cutting board and place ¼ piece nori sheet on top with rough side facing up.
Add about 2-3 tablespoons of filling in the middle, in a line 1 inch wide along the sheet. Wrap like a traditional spring roll. Tightly roll the side closest to you over the filling. Then fold in both sides and roll to end of the edge.
Repeat with the rest of the filling and sheets until all the rolls are made.
Set aside and let them rest for 10 minutes before cooking.
Serve the rolls hot, sliced in half on the diagonal and enjoy!
Cook them in a variety of ways:
– For a crisp, spring roll like texture, can pan fry them with seam side down, cook 8-10 minutes, turning once, or until golden on both sides.
– If prefer less oil, they can be steamed for 5 minutes.
– Alternatively, the rolls can be baked by brushing some camellia oil on the rolls and bake until they are crispy and golden for about 15 minutes.
